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Fish Fusilli

 

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Fish Fusilli
 

 

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Recipe

Fish Fusilli

Times

  • Prep Time : 15 minutes min
  • Cook Time : 35 minutes min
  • Ready Time : 50 min

Servings

6-8 Servings

Ingredients

  • 1 (1-lb) box fusilli pasta, cooked according to package directions, divided
  • 1 (20-ounce) package Gefilte Fish completely defrosted
  • 1 (8-ounce) package feta cheese crumbled into large pieces
  • 1/3 cup chopped dry spinach, fresh or frozen
  • 2 teaspoons prepared minced garlic
  • 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoons dried thyme
  • 2/3 cup breadcrumbs, divided
  • 1/8 teaspoon cracked black pepper
  • 3 teaspoons extra virgin olive oil, divided
  • 1 tablespoon butter or margarine, divided
  • 1 (28-ounce) can of crushed tomatoes, divided
  • 1/2 cup fresh grated parmesan or shredded mozzarella, divided

Directions

  1. Preheat your oven to 400 F.
  2. Cook pasta according to package directions for “al dente” – run cold water over it and set aside.
  3. While pasta is cooking, in a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.
  4. Spread the remaining breadcrumbs on a cookie sheet.
  5. Using 2 teaspoons of fish mixture, with wet hands form into balls (“Fish Bites”) and roll in breadcrumbs to coat.
  6. Heat a large skillet with 1/2 of the butter and oil.
  7. In batches, begin to sauté the balls on all sides, until golden brown.
  8. With a slotted spoon, transfer to paper towel lined plates.
  9. Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.
  10. In layers, coat the bottom of a 15×10 ovenproof dish with 1/2 of the crushed tomatoes, pasta, fish bites and Parmesan cheese. Repeat these steps and layer remaining ingredients finishing with the cheese.
  11. Bake, uncovered at 400 F for 10 minutes. (Broil for an additional 1-2 minutes for a crispy crunch). Let stand for 5 minutes and serve warm.

 

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About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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